Name: Roast pork with pear sauce
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6
Cuisine: British
Ingredients: 2kg loin of pork on the bone; 2 tbsp sunflower oil; 25g butter; 4 ripe pears peeled, cored and chopped into chunks; 1 tbsp fennel seeds; 150ml perry or dry cider; 2 tbsp golden caster sugar

2kg loin of pork
on the bone
2 tbsp sunflower oil

For the sauce

25g butter
4 ripe pears
peeled, cored and chopped into chunks
1 tbsp fennel seeds
150ml perry or dry cider
2 tbsp golden caster sugar

Method

step 1
Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn’t crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
step 2
While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don’t break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.